spaghetti squash with creamy pesto sauce

chicken pesto spaghetti squash
It’s been a crazy day guys.  It’s 815pm and I finally put aside the work computer.  It’s still on and will probably end up on my lap again before the night is over.  Ew.  So a meal like this is perfect.  I made it late last week and it took me 9.5 minutes to make this sauce.  Seriously.  You know how I know?  I put the spaghetti squash in the microwave for 12 minutes to cook and proceeded to make the sauce.  And it was ready and the microwave still had 2 min, 45 sec to go.  Add another 5 minutes to put everything together and it’s the easiest meal ever.

All I had done ahead of time is making the pesto and cooking a couple of chicken breasts.  If you were feeling really lazy, you could get both of those from the store, ready to go.  But, when making homemade pesto is this easy, what’s the point?  Homemade is so much better (taste and health!).  I love how creamy this sauce came out, even though it’s pretty figure friendly – laughing cow cheese is my favorite for this trick.

And the spaghetti squash!  Loooove spaghetti squash.  It’s a great way to get a serving or three of vegetables with your dinner.  The squash adds a slightly crunchy texture to a pasta meal.  And if you follow the directions below, the squash just breaks apart into little strings.  For reals.

Spaghetti Squash with Creamy Pesto Sauce
(Serves 2)

1 chicken breast, cut into cubes
1 tablespoon butter
2 wedges laughing cow cheese
1/3 cup vanilla coconut milk
1 teaspoon salt
1/2 cup pesto
1 medium sized spaghetti squash

In a saute pan at medium heat, cook the chicken breast with butter until almost fully cooked.  Add 2 wedges laughing cow cheese and the milk, and mix together until the cheese melts (be patient, and keep the cheese at the center of the pan, the hottest part).  After the cheese and milk become a homogenous mixture, slowly stir the pesto into the mix.  Reduce the heat to low, add salt or pepper as needed, and cook for an additional 2-3 minutes.

Place the squash in the microwave for 10-15 minutes.  Following microwaving, cut the squash in half (the long way).  Remove the center guts and seeds, and then scrape out the rest of the squash “meat” using a fork.

– food on,
shirley

chicken pesto spaghetti squash

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